Preparation

Place garlic cloves in a small saucepan and cover with cold water. Bring to a boil, drain and repeat two more times. In another saucepan, heat 2 T. of olive oil over medium heat. Add the celery, fennel, potato, garlic cloves and thyme sprigs. Season with salt and pepper. Saute until celery and fennel are soft. Cover with chicken stock, thyme and bay leaf. Simmer for 15 minutes. Puree in batches until smooth. Pass through a fine mesh strainer and add heavy cream Taste for seasoning and adjust if necessary.
Heat a small skillet over medium high heat. Saute the finely minced carrot, celery and leek until soft. Add the crab meat and cook through. To serve, ladle soup into warm soup bowls and garnish with a spoonful of the crab mixture.

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